Dr. Lani Nykilchuk

Try this super easy recipe, makes a great gift or treat for yourself. Plan some time for preperation/cooling, but once it's time to make the truffles, it's a breeze.

Makes 40-50 truffles

Ingredients

400g dairy free, dark chocolate ( 70% or higher)

~ 3/4 cup (~ 200ml) full fat coconut milk 

1 tsp vanilla extract

~ 1/4 cup cacao powder (fair trade if you can), 

optional: peppermint extract

 

Method:

Using a double broiler ( I use a pot with  ~ 2 inches of water and a well fitted metal bowl on top), melt the chocolate over low to medium heat, stirring often to ensure the chocolate does not burn. Slowly add the coconut milk and mix well.

Near the end of melting add the vanilla extract and optional peppermint extract.

Once fully melted, gently cover the bowl (with a towel) and place in the refrigerator for 3-5 hours, until fully solid but not rock hard.

Once solidified, lay out a square of parchment paper and sprinkle with cacao so it is covered. Using a tsp or tbsp (depending on the size you want), carve out scoops of the truffle mixture, quickly shape into a ball with your hand and then roll in the cacao to coat and form. Continue this, adding more cacao, as needed, until all truffles are formed.

Store in the refrigerator in parchement lined air tight container. Will keep for about a week or you can freeze them.

Enjoy and Happy Holidays!

 

Adapted from minimalist baker:

https://minimalistbaker.com/2-ingredient-dark-chocolate-truffles/